Name: Carrot pakoras
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: Makes 4 small or 8 large
Cuisine: Indian
Ingredients: 3 medium carrots coarsely grated lengthways; 2 shallots or 1 onion, finely sliced; 25g coriander roughly chopped; 1 tsp ground turmeric; 1 tsp cumin seeds; pinch of hot chilli powder (optional); 1 egg beaten; 100g cornflour; sunflower oil for deep-frying; 100g natural yogurt; 2 tbsp lime pickle (roughly chop if it’s too chunky); small handful of mint leaves roughly chopped

3 medium carrots
coarsely grated lengthways
2 shallots
or 1 onion, finely sliced
25g coriander
roughly chopped
1 tsp ground turmeric
1 tsp cumin seeds
pinch of hot chilli powder
(optional)
1 egg
beaten
100g cornflour
sunflower oil
for deep-frying

To serve

100g natural yogurt
2 tbsp lime pickle
(roughly chop if it’s too chunky)
small handful of mint leaves
roughly chopped

Method

step 1
Tip the carrots and shallots or onion into a colander set over a sink, and toss with 1 tsp sea salt. Leave to wilt for 10 mins. Meanwhile, for the dip, combine the yogurt, pickle and mint. Chill until ready to use.
step 2
When the vegetables have wilted, wrap in a clean tea towel and squeeze out any excess water. Tip into a bowl along with the coriander, spices and egg, and mix well. Add the cornflour and stir until all the veg is evenly coated in thick batter – it’s important that all the cornflour is mixed in properly.
step 3
Fill a deep, wide pan no more than two-thirds full of oil and heat to 180C, or until a cube of bread dropped in browns in 20 seconds. Working in batches, carefully lower in two spoonfuls of the pakora mix at a time, well spaced apart, and fry for 2 mins on one side, then 1-2 mins more on the other side until golden and crisp. Transfer to kitchen paper using a slotted spoon to drain. Serve hot with the dip.